ラーメン道 (Ramendo) literally translates as ‘the path of the ramen’. 道 (do) means ‘the path’, or ‘the way’, or can be interpreted as the ‘art of’. A ‘do’ is essentially an art. It contains the discipline, the lifestyle and values that the subject art can teach you. Bushido (Japanese chivalry) is the way of the bushi ie samurai. 茶道=Sado is the art of the tea ceremony. 華道=Kado is the way of the flower arrangement. Ramendo is a word I have created to describe my interpretation of ‘the path of the ramen’.
My blog will touch upon my ‘ramendo’ thoughts and activities but will also contain anything from my daily thoughts to any other highlights of my everyday life that is worth reporting to my readers which I assume will be my family, friends and customers. Because ramen and food in general is my biggest passion, most of my posts will probably be related to food. I believe food tastes better when fully appreciating what ingredients has been used or how it has been prepared, thus I will try to introduce such information as a psych-gastronomical aperitif for my customers.
Taro's Ramendo 
太郎
開店おめでとう。まずは、夢の第一歩を踏み出したことになりますね。店が大繁盛することをお祈りします。ブリスベンに出向いた際は是非店にも寄せて貰いたいと思います。日本でも宣伝しておくね。
頑張って下さい。
西原
西原様
ブログ見てくれてさらに暖かいコメントを頂きありがとうございます！開店まで一週間は睡眠時間平均３時間でフル回転して、なんとか開店が実現しました。しかし、一人でいくら頑張っても周囲のサポートがなければお話にならない事が、いまさらながらですがよく分かり本当に色々な方々に支えられているんだと実感しています。西原様にもぜひとも丹精込めて作った化学調味料一切なしのスープと手作りの麺、自らの目で確かめた最高のポークを使ったチャーシュー、などなどを味わってもらいたいと思います。ご来店お待ちしています！
太郎
Hello Taro-san!!
The Maccoal Marketing Team are coming to Lunch next Tuesday 2nd February! There are 7 of us – do we need to make a reservation? Couldn’t find a phone number for you??
Cheers, Scott
Hey Scott,
Long time no see!
Thanks for finding my blog. We are located at Ground Level, Boeing House, 363 Adelaide St, Brisbane QLD 4000. 07-3832-6358. http://www.taros.com.au
Look fwd to greeting you at Taro’s!!
Hello Taro
Do you have gluten free options?
George
Hi George.
I am so sorry as I don’t have the allergy but to me, gluten is a beloved word, the essential component that makes ramen’s texture so nice. We knead our wheat flour precisely to get as much gluten interconnected as possible so my ramen will have good firm texture. And ramen or any Japanese cooking is very limited without the use of soy sauce which uses some wheat during the process. So, ramen and gluten free doesn’t usually tick.
Thus nothing on my regular menu,,, yet. However, I will be starting Shio Ramen, a salt based ramen without any soy. The normal version will feature my homemade wheat noodles and soy flavoured pork etc, but I am thinking I can boil some rice noodles, top with salted pork, a boiled egg, and some salad as a gluten free version. A bit like a Vietnamese Pho. I will try one out and decide to put it on the menu or not.
Taro
秋元さん！
お久しぶりです！福崎です。
先月の13日にブリスベンに戻ってきました。
今月のバグースでお店の記事をみて今度行ってみようと思っていたときに、秩父さんから秋元さんのお店と聞いて、驚きました。
遅くなりましたが開店おめでとうございます！
近いうちにお店に行きますね。日本に帰ったときは週1はラーメンというくらい大好きで、オーストラリアに来てからずっと恋しかったので嬉しいです。
お会いできるのを楽しみにしています。
福崎聖子
福崎さん、先日は来店ありがとうございました！ぜひブリスベンでも週一での通ラーおまちしています！
Hi Taro,
First of all, I love the ramen at your restaurant. I’ve been wanting to try and cook a ramen at home but I don’t know where to start. Are you able to teach me a basic tonkotsu stock recipe (obviously not your secret recipe, but something I can make at home)? Hope to see you at Taro’s again soon!
David
Hi David, thanks for your comments. The basics, soup and flavouring must be prepared separately. Soup must be cooked for a long time, in our case, over 16hours net or 48hours gross. I can not go into further detail. Robert at Shizuoka Gourmet (link in my blogroll) has a recipe that seems to be popular, why dont you start there?http://shizuokagourmet.com/tonkotsu-ramen-professional-recipe/